Vegan Mushroom Stroganoff
Ingredients
- 4 cloves of garlic, minced
- 1/4 cup white wine
- 1/2- 1 tsp dijon mustard
- 1 tsp majoram, dried
- 1 tsp thyme , dried
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp tarragon, dried
- 2 tbsp soy sauce or gf tamari
- or soy-free coconut aminos
- 1 tsp dark miso paste
- 2 - 3 tbsp [nutritional yeast)(https://amzn.to/2oofkr9)
- sea salt and pepper to taste
- for garnish: parsley
Preparation
First pour boiling water over the cashews and leave them for at least 10 minutes. Now put the onion and garlic in a coated pan. Add 1 tablespoon of water, allow the onions to fry until they begin to stick to the pan, then add some more water and stir briefly, now the onions should slowly get color. Repeat this step until the onions turn golden brown
In the meantime, cut the mushrooms into slices and add to the onions and fry vigorously. Repeat the same steps as for the onions
Now deglaze the onions mushrooms with the white wine until it is cooked off. If you do not use white wine, you can later add the balsamic to the cream, just skip this step
Now sieve the cashews off and blend them with the vegetable broth in a high speed blender until they are creamy and without pieces. Add the cashew cream with all the remaining ingredients to the mushrooms and stir vigorously. Now let the sauce boil briefly and taste with some sea salt and pepper. If the sauce is too thick, add some more water, if it is too liquid, let it boil a little, it should thicken thanks to the cashews